Isshiki Matcha: Where Tradition Meets Modern Tranquility in NYC
Isshiki Matcha is a cozy café tucked inside Moko in the East Village, offering a calm spot to slow down with a matcha in hand. Their matcha comes straight from a family farm in Uji, Kyoto, and the menu blends tradition with playful, seasonal flavors like the crowd-favorite Strawberry Matcha Latte and Angel’s personal go-to, the Matcha Coconut.
Isshiki Matcha brings the serene art of Japanese tea to the heart of New York City. Owner Angel shares how this small place blends centuries-old matcha traditions with contemporary flavors to create a calming oasis amidst the city's hustle.
Embracing the Essence of 'Isshiki'
“Isshiki” means “a complete set” or “everything” in Japanese — a fitting name for a café that’s all about creating a thoughtful, full-sensory matcha experience. For Angel, the goal is simple: to give people a chance to slow down. In a city that moves fast, Isshiki Matcha offers a rare moment to pause, breathe, and enjoy something made with care.
Isshiki brings something different to the table. It’s both rooted in tradition and refreshingly modern. Angel’s favorite drink, the Matcha Coconut Latte, is the perfect example: familiar in flavor, but with a tropical, contemporary twist.
Crafting Seasonal and Signature Delights
Whether you're a longtime matcha lover or just getting into it, Isshiki Matcha has something for you. The Strawberry Matcha Latte is their top seller, a creamy, just-sweet-enough drink that’s become a go-to for first-timers.
The menu changes with the seasons, too. Summer brings floral and citrusy options like Rose, Lavender, and Yuzu, while fall leans cozy with Chocolate, Hojicha, and Caramel. Every drink is made with intention, using syrups imported from France to keep the flavors bright, balanced, and just a little bit indulgent.
Honoring Uji's Matcha Heritage
The matcha at Isshiki isn’t just high quality. It’s deeply personal. Angel sources it directly from a third-generation family farm in Uji, Kyoto, known as the birthplace of Japan’s finest matcha. There, artisans still use traditional stone mills to grind the leaves, producing just 60 grams an hour. It’s slow, precise work, but it’s the only way to get that deep green color and smooth, complex flavor.
That attention to craft comes through in every sip. For Angel, it’s about more than taste — it’s about honoring the heritage and care behind the tea.
Sharing Matcha Beyond the Café
Angel envisions expanding Isshiki Matcha's reach by launching a ready-to-drink matcha line, aiming to bring the café's authentic flavors to stores like Whole Foods and Sprouts. This endeavor reflects a desire to share the calming and healthful benefits of matcha with a broader audience.
For anyone dreaming of opening their own café, Angel keeps it real: “In the long term, you have to know why you’re doing it. When you put love and care into something, people feel it. Unhappy food won’t make people happy. You’ve got to find what you’re good at and make it sustainable.”